Orange Sauce for Gingerbread
By America's Test KitchenPublished on August 22, 2007
Time
15 minutes
Yield
Serves 8 (Makes about 1 3/4 cups)
Ingredients
1 ⅓ cups fresh orange juice (from 4 oranges), plus 1 teaspoon finely grated orange zest from 1 orange½ cup granulated sugar 4 teaspoons cornstarch ⅛ teaspoon table salt 2 tablespoons unsalted butter 1 tablespoon lemon juice from 1 small lemon
Instructions
- In small sauce pan bring orange juice, sugar, cornstarch, and salt to boil over medium heat, stirring constantly. Continue to cook until sauce is thick and clear, about 1 minute.
- Remove from heat, then stir in butter, lemon juice, and zest. Serve hot, warm, or at room temperature over gingerbread squares.
Time
15 minutesYield
Serves 8 (Makes about 1 3/4 cups)Ingredients
1 ⅓ cups fresh orange juice (from 4 oranges), plus 1 teaspoon finely grated orange zest from 1 orange
½ cup granulated sugar
4 teaspoons cornstarch
⅛ teaspoon table salt
2 tablespoons unsalted butter
1 tablespoon lemon juice from 1 small lemon
Ingredients
1 ⅓ cups fresh orange juice (from 4 oranges), plus 1 teaspoon finely grated orange zest from 1 orange
½ cup granulated sugar
4 teaspoons cornstarch
⅛ teaspoon table salt
2 tablespoons unsalted butter
1 tablespoon lemon juice from 1 small lemon
Ingredients
1 ⅓ cups fresh orange juice (from 4 oranges), plus 1 teaspoon finely grated orange zest from 1 orange
½ cup granulated sugar
4 teaspoons cornstarch
⅛ teaspoon table salt
2 tablespoons unsalted butter
1 tablespoon lemon juice from 1 small lemon
Why This Recipe Works
In our old-fashioned gingerbread recipe, we used milk rather than hot water (which many recipes call for) for a richer, moister cake. We sweetened our gingerbread recipe with a combination of light unsulfured molasses and white sugar, and used butter rather than oil, shortening, or lard for flavor.
Instructions
- In small sauce pan bring orange juice, sugar, cornstarch, and salt to boil over medium heat, stirring constantly. Continue to cook until sauce is thick and clear, about 1 minute.
- Remove from heat, then stir in butter, lemon juice, and zest. Serve hot, warm, or at room temperature over gingerbread squares.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Key Equipment
Keep Exploring
My Rating
This is a members' feature.
0 Comments